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Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk

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Abstract

The study reports the growth, acidification and proteolysis of eight selected lactic acid bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial profiles of skim and soy milk fermented by the lactic acid bacteria were also determined. Among eight lactic cultures (S. thermophilus MD2, L. helveticus V3, L. rhamnosus NS6, L. rhamnosus NS4, L. bulgaricus NCDC 09, L. acidophilus NCDC 15, L. acidophilus NCDC 298 and L. helveticus NCDC 292) studied, L. bulgaricus NCDC 09 and S. thermophilus MD2 decreased the pH of skim and soy milk in greater extent. Acid production (i.e. titratable acidity) by L. bulgaricus NCDC 09 and L. helveticus V3 was higher than other strains. Higher viable counts were observed in S. thermophilus MD2 and L. helveticus V3. Higher proteolysis was exhibited by S. thermophilus MD2 and L. rhamnosus NS6 in both skim and soy milk. Milk fermented by S. thermophilus (MD2) exhibited highest angiotensin-converting enzyme inhibition. Antimicrobial activities of cell-free supernatant of milk fermented by S. thermophilus MD2 and L. helveticus V3 were higher. All the tested lactic acid bacteria performed better in skim milk as compared to soy milk.

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Acknowledgements

This work is sponsored by the Department of Science and Technology, New Delhi, India, under Young Scientist Scheme (Start-up Grant).

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Authors and Affiliations

  1. Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, 388110, India

    Subrota Hati & Nikita Patel

  2. Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India

    Surajit Mandal

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  1. Subrota Hati
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Correspondence to Subrota Hati.

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Subrota Hati, Nikita Patel and Surajit Mandal declared that they have no conflict of interest.

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Hati, S., Patel, N. & Mandal, S. Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk. Probiotics & Antimicro. Prot. 10, 277–283 (2018). https://doi.org/10.1007/s12602-017-9279-5

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